[sold out] Las Llantas – El Salvador Anaerobic
Filter Roast | 250g or 1kg
Varietal: Sarchimor
Processing: Anaerobic Natural
Altitude: 1200m
Cupping Score: 88
Tasting Notes: Brown Spice, Citrus, Dark Chocolate, Red Grape, Stone Fruit
Description
In El Salvador, there is a big shift in the focus to the processing, with lots of anaerobic coffees currently being produced.
This particular coffee is extremely special. After being picked, the coffee is sealed into containers and left to ferment for a few days before being dried naturally. The process allows for an extremely fruity flavour and even hints of something that tastes alcoholic.
We only roast this coffee lightly. It’s flavour palate is a full circus. Look for brown spice, citrus, dark chocolate, red grape, and stone fruit.
About this coffee
This coffee comes from Las Llantas plantation owned by second generation coffee producer, Jose Enrique Gutierrez.
His family produced coffee in the eastern region of El Salvador but left due to low coffee prices and a civil war in the 1980s. He bought his a new farm back in 2007 with specialty coffee in mind.
Jose has renovated his farms and installed integrated farming systems that focus on sustainable, high quality production.
He encourages workers to plant beans between coffee rows. Beans provide additional food for employees and their families and help nitrogen levels in the soil.
This coffee’s cherry is handpicked at peak ripeness and delivered to the on-farm wet mill. At intake, workers visually hand sort the cherries. The cherry is then placed in airtight bags and sealed to ferment for 68 to 72 hours. Bags are kept under shade to control fermentation.
Following fermentation, the cherry is transported to the El Carmen mill in Ataco to sundry on raised beds. Workers at the mill turn cherry to frequently to ensure even drying. It takes approximately 30 to 32 days for cherry to dry.
